Jam Crumb Cake


From Gourmet, December 2007



*1 cup all-purpose flour

*1/2 cup sugar

*1 3/4 teaspoons baking powder

*1/4 teaspoon salt

*3/4 stick unsalted butter, melted

*1/2 cup milk

*1 large egg

*1/2 cup raspberry jam or preserves

Crumb Topping:
*3/4 stick unsalted butter, melted
*1/4 cup packed brown sugar
*1/4 cup granulated sugar
*3/4 teaspoon cinnamon
*1/8 teaspoon salt
*1 cup plus 2 tablespoons all-purpose flour
*Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.

*Whisk together flour, sugar, baking powder, and salt.

*Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. *Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon. 


Make Crumb Topping:

*Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

*Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.